Fondant vs Boiling Icing

Can't decide which one to get? Here are some things I learned  both from fellow w@wie and researching online.

Fondant:

- made of powdered sugar, gelatine, shortening, glucose and glycerine

- firmer in texture

- In terms of decoration, fondant will give you that smooth texture

- the trend nowadays

- too sweet

- have to be stored on room temp or it would "perspire" if stored in fridge

- more elegant and complicated designs

- the bread inside is hard to support the icing.
- more expensive
-  more heat tolerant than the other icings
-  it can create a very smooth, elegant finish.
-  sugar dough
- chewy but not sticky and has a sweet marshmellow flavor

Boiled Icing:

- made of eggwhites and sugar

- texture is very soft and fluffy

- classic and more tasty

- prone to melt if temperature is warm

- cheaper

- Marshmallow-like flavor

- 100% fat free because made from cooked egg whites.. 

image credits:
http://www.cakedesignidea.info/
http://www.faqs.org/photo-dict/phrase/458/wedding-cake.html